THE COUSCOUS:

2 tbsp. unsalted butter
1 med. onion, chopped fine
2 c. chicken stock
1 c. med. grain instant couscous
1 c. chick peas, drained and rinsed
1 1/2 c. leftover chicken, pork, or lamb, cut in 1/2 inch cubes
3 tbsp. chopped fresh cilantro

In a medium saucepan over medium-high heat, melt butter and saute onion until translucent, 3 to 4 minutes. Add chicken stock and bring to boil. Pour the couscous into the boiling liquid, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in the chick peas and meat. Cover and allow to stand about 10 to 20 minutes. Fluff the mixture and add the cilantro and serve with the sauce. Serves 4 to 6.

THE SAUCE:

1/3 c. olive oil
1 tbsp. plus 1 tsp. paprika
2 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. cayenne pepper

Mix until blended. Pass at the table.